These sweet, savoury, cheesy pear tartlets are a cinch to make. Only 4 ingredients and huge flavour!
The key to these tasty bites is to use an interesting semi-soft cheese and good quality balsamic vinegar. I used Saint Paulin cheese because I particularly like it with pears. (Saint Paulin is also amazing with slices of Granny Smith green apples and a glass of Chardonnay!)
You could substitute Brie cheese, Saint André’s, Champ Fleury…just think soft, ripe and flavourful. (ie NOT Mozzarella!)
Use a good quality balsamic vinegar. You only need a tiny amount or it will overpower the cheese/pear combination. I like a standard balsamic vinegar which keeps them on the savoury side.
I have also made these with a Maple Balsamic Vinegar that a girl friend gifted me. They were a bit sweeter than with the normal balsamic. They were good but a little on the sweet side. That combination would be interesting with a dessert cheese tray and dessert wine I think!
I served them as part of my Mother’s Day Buffet Luncheon along with Creamy Mushroom Rolls and Rolled Tea Sandwiches. They make great lunch, brunch additions or appetizers.
- 1 Pear Bosc is good but any pear works
- 6 oz Saint Paulin or other semi-ripe, nutty cheese
- 1 Tbsp balsamic vinegar
- 12 mini tartlet shells
- Preheat oven to 375 degrees. (Or according to tart instructions).
- Cut cheese into 12 even pieces.
- Peel and core the pear. Dice finely.
- Distribute pear and cheese pieces evenly among the tart shells.
- Drizzle balsamic dressing sparingly over the filling.
- Bake approximately 20 minutes or according to tart instructions.
- Serve warm or at room temperature.